Holy Cannoli Cake

(39)

rate it now!

photo by:kraft

I made this for Easter dinner everyone asked where i got the recipe. It was the hit of the day.

posted by

a cook

on 4/14/2009

time

prep:

10 min

total:

10 min

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cup milk

1/2

tsp. orange extract

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

1/2

cup POLLY-O Original Ricotta Cheese

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped, divided

Tbsp. butter

pkg. (10.75 oz.) prepared pound cake, cut horizontally into 4 slices

cup thawed COOL WHIP Whipped Topping

Make It

POUR milk and orange extract into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add ricotta cheese and half of the chocolate; mix well.

PLACE bottom cake slice on serving plate; spread with one third of the pudding mixture. Repeat layers twice, ending with top cake slice.

MICROWAVE remaining chocolate and butter in small microwaveable bowl on HIGH 45 sec. to 1 min. or until almost melted; stir until chocolate is completely melted. Add whipped topping; stir with wire whisk until well blended. Spread evenly over top and sides of cake. Store in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Variation

Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, reduced fat pound cake and COOL WHIP LITE Whipped Topping.

Substitute

Substitute 2 Tbsp. orange liqueur or orange juice for the 1/2 tsp. orange extract.

Rate recipes, or edit your previous ratings and more. Sign In

jo whitten

posted:8/25/2006

I have made this cake several times and it turns out great. My family,who are not big fans of sweets,loves this cake.

stephanie4458

posted:6/21/2006

it was wonderful and i dont like cholcet very much it was light and fluffy and just plane out good!!if i were you id try its the best!!

acpalmer

posted:4/18/2006

The pudding mixture was too thin and not easily spreadable; more like pouring. All proportions were correct, but it did not turn out like I expected. Other than the aesthetics, my co-workers told me it tasted fine, but I found the bottom layer too soggy.

Kabing

posted:2/17/2006

Pretty good. Looks really nice on the plates.

karenbearss1

posted:2/11/2006

it was very good and easy to make - i used the frozen pound cake

a cook

posted:2/9/2006

The cake was good, but I did make changes to it. I did not put the chocolate into the ricotta cheese, instead I used a cup of sugar just to sweeten it and to keep it white. I did take the advise of other reviewers and melted the chocolate and mixed it in to the whipped cream. Do not refrigerate it, otherwise it turns hard and you won't be able to spread it. The icing was EXCELLENT. The cake was good, everyone liked it, but it wasn't a fantastic recipe.

Jill Brock

posted:2/3/2006

I read some of the other reviews so I melted the chocolate before mixing it with the other ingredients. I thoulght it was a very good cake for a quick fix. It was very quick and easy and tasted good.

thirstyacorns

posted:1/27/2006

Major modifications! Used milk chocolate frosting Omited chocolate in filling Changed pudding to white chocolate It was amazing, and got rave reviews from friends. Altogether wonderful, and I put it together so quickly. Pound cake still frozen when I made it, which I believe helped pudding set more quickly.

626vic

posted:1/24/2006

The picture looks delicious. However, there is obviously a missing step here. I melted the chocolate before adding it. Still a mess, and didn't taste good either. I refrigerate mine after making it.? Wouldn't want to leave unrefrigerated for long. I should have just melted the chocolate and and dipped the pound cake in it.

lisa4159

posted:1/18/2006

Good it was not me. Did you mean to put chocolate pudding in it. It was good. but just didnt look the same. Help!